Mirj's Hodi Chicken -- a Curry Creation |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
This recipe is an Indian twist based on one of my favorite creations (Chicken Breasts with Balsamic Onion Jam). I serve this on plain basmati rice or couscous. It's been a big hit recently in my family. I like to use chicken breasts, but you can also use 2 chickens, cut up into servings. As an aside, my trick to grating fresh ginger is to store it in the freezer, then grate the frozen root on a Microplane grater. Ingredients:
2 lbs boneless skinless chicken breasts (or two chickens, cut up into serving pieces) |
1/4 cup olive oil |
sweet paprika |
fresh ground black pepper, to taste |
salt, to taste |
3 large onions |
1/2 cup vegetable oil (i use olive oil) |
4 garlic cloves, finely chopped |
1 tablespoon freshly grated gingerroot |
1 tablespoon garam masala or 1 tablespoon curry powder |
3 tablespoons brown sugar |
fresh ground black pepper, to taste |
2 cups coconut milk |
salt, to taste |
2 red peppers, cut into large pieces |
Directions:
1. Cut up the chicken breasts into 3 inch pieces, or into any size you prefer.
2. Marinate the chicken breasts in the olive oil, paprika, black pepper and salt. Give it a good massage, a relaxed chicken is a tasty chicken. You don't have to marinate this for long, 10 minutes should be enough, but overnight works just as well.
3. Brown the chicken until cooked through. I just brown it in the marinade, but you may want to add some more oil to the pan if you think it needs it.
4. Set aside.
5. To make the sauce, coarsely chop the onion.
6. Saute the onions in the vegetable oil until wonderfully caramalized and golden brown.
7. Add the garlic, ginger, garam masala, brown sugar and black pepper. Give it all a good stir.
8. Add the coconut milk. Keep the sauce on a boil until it has cooked down to the consistency you prefer. YOU DECIDE this part, you can have it thick and gooey or keep it more liquidy and saucy.
9. Once it has reached the your preferred consistency, add the salt to taste.
10. Add the red pepper pieces and cook for another three minutes or so, stirring constantly until slightly softened by the heat of the sauce.
11. Add the cooked chicken to the sauce, mix to cover and heat through.
12. Serve over plain rice or couscous.
|
|